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10 Vegetarian Low-Carb Recipes That Are Simply Mouthwatering

There is an overabundance of vegetarian meals out there ready for you to prep for dinner tonight, but what we noticed was that most meat-free options included some form of pasta, packed with bread, or more pasta—proving the need for tasty low-carb vegetarian recipes. Whether you only participate in Meatless Mondays or you’re following a vegetarian diet, you don’t want to necessarily load up on carbs to replace your protein.

We love indulging in a hearty veggie mac ’n’ cheese or stuffed sweet potatoes once in a while, but we’re believers that moderation is key. So when it comes to all the other nights, what should you make? Keep scrolling for 10 delicious low-carb vegetarian recipes that are simple to whip up and easy to enjoy. Start cooking.

Homemade zucchini pinwheel ravioli stuffed with ricotta, feta, and parmesan bakes up in a sauce of roasted multicolored cherry tomatoes. Be sure to serve this one to dinner guests—it’s pretty as a picture, and it’s guaranteed to impress.

Takeout Thai noodles are the ultimate comfort food, but you can make your own without loading up on carbs. In this take on the dish, tofu tops a salad of ribboned zucchini and carrots and is dressed with a Sriracha-infused peanut sauce (delish).

Oh, how we love sheet-pan dinners like this broiled cod version with roasted veggies. Taking the time to marinate the fish in a simple homemade miso sauce will make the flavor pop in the oven. Stir up some extra dressing, and drizzle it over your veggies too.

Masoor dal—aka stewed red lentils—takes the form of a curry in this super-simple recipe that cooks up in just one pot. Heads up: To keep it low-carb, just make sure not to throw in too many sweet potato cubes.

We mentioned a quasi-lentil recipe, but how about cooking up a real vegetable curry for dinner? A red curry and buttermilk sauce fancies up cauliflower, spinach, and red potatoes. Sub some vegetable broth in for the chicken stock, and you’re ready to go.

Carb-free pizza? Done and done. This recipe for a cauliflower-crust pizza can be baked as one large pizza or two individual pies. Garnish with portobello mushrooms and asparagus, and top with a cashew Alfredo.

We needed a zoodle recipe, and this one just so happens to be mouthwatering. It’s the sauce that makes it unique: Rather than the creaminess coming from cashews, it’s from white lentils and is balanced out with some acidity from lemon juice. Finish with some cheesy sunflowers.

Mushrooms just so happen to be a filling vegetable, and when stuffed with goodness like fontina and spinach, we’re very apt to call it “dinner.” For this knockout dish, all you need is a few minutes and a skillet, so it’s a go-to for busy weeknights.